The Baked Baguette 🌱🥖

Total Time: 30mins Yield: 2-4 servings

Ingredients:

• 1 large French bread loaf (cut in half lengthwise, then across for 4 pieces)

• 1 cup pizza sauce (store-bought or homemade)

• 2 cups shredded mozzarella cheese

• ½ cup shredded cheddar or provolone (optional for extra gooeyness)

• 1 cup toppings of choice (pepperoni, mushrooms, peppers, onions, olives, jalapeños, etc.)

• 2–4 tbsp olive oil or melted butter (for brushing bread)

• ½ tsp garlic powder (optional)

• ½ tsp Italian seasoning

• 0.1g RSO or distillate (dosed per slice—see infusion instructions below)

Infusion Instructions:

1. Warm your carrier fat (olive oil, butter, or a little pizza sauce) slightly—not too hot.

2. Mix in your RSO/distillate until fully dissolved. Stir well to evenly distribute.

   • Example: If you want 10mg per slice and you’re making 8 slices, mix 80mg total into the oil/sauce.

3. Use this infused base when brushing the bread or mixing into the pizza sauce to ensure even dosing.

Directions:

1. Preheat oven to 400°F (200°C).

2. Slice French bread into 4 pizza “boats.” Place on a baking sheet, cut side up.

3. Brush with infused oil or butter (garlic butter = chef’s kiss ✨).

4. Spread a generous layer of pizza sauce (can also stir the infusion into the sauce if preferred).

5. Sprinkle cheese evenly, then pile on your toppings.

6. Dust with Italian seasoning for that pizzeria vibe.

7. Bake 12–15 minutes, or until cheese is melted, bubbly, and slightly golden.

8. Cool for 2–3 minutes (hot cheese is dangerous, my dude).

9. Slice, serve, and enjoy the cosmic cheesy goodness. 🌌🍕

Stoner Tip:

Pair with a side of ranch or marinara for dipping, and maybe keep some munchie dessert ready—because once these hit, you’re not moving off the couch.